Eggplant with Pork Intestine Casserole

Cut the braised intestines and the eggplants into long, even strips. Slice the garlic sprouts diagonally into thin pieces and set aside for later.

In a pot, combine the spicy chili paste and water, bringing the mixture to a boil.

Stir in the sugar, then add the eggplant and braised intestines. Simmer until the eggplant is tender and the intestines have fully absorbed the spicy flavors.

Once the pot returns to a boil, stir in a light cornstarch slurry to thicken the sauce slightly. Pour the mixture into a preheated casserole, top with the garlic sprouts, and simmer briefly to release their aroma before serving.